Serve this tasty coffee cake for an weekday breakfast or holiday weekend brunch.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
3/4 cup firmly packed brown sugar
1/3 cup Land O Lakes® Butter, softened
1/2 cup sour cream
2 large Land O Lakes® Eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 cup dried cherries, coarsely chopped
1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
3 tablespoons cold cut into chunks
3 tablespoons chopped crystallized ginger
1/2 cup powdered sugar
1 to 2 teaspoons Land O Lakes® Half & Half
*Substitute sweetened dried cranberries or dried blueberries.
**Substitute 3/4 teaspoon ground ginger.
Heat oven to 350°F. Grease and flour 9-inch round baking pan; set aside.
Combine 3/4 cup brown sugar and 1/3 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, eggs and vanilla; continue beating until well mixed. Add 1 1/2 cups flour, baking powder, salt and ginger; beat at low speed until well mixed. Stir in cherries. Spread batter into prepared pan.
Stir together 1/4 cup flour and 1/4 cup brown sugar in medium bowl. Cut in 3 tablespoons butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in crystallized ginger. Sprinkle topping over batter. Bake 30-35 minutes or until toothpick inserted in center comes out clean and topping is golden brown.
Combine powdered sugar and enough half & half for desired consistency in small bowl. Drizzle over warm coffee cake.
Crystallized ginger is ginger cooked in sugar syrup and coated with sugar. It is found in the spice or produce section of the supermarket.
Explore reviews fromour online community